Puerto Rican Carne Mechada Recipe 325
CARNE MECHADA (PUERTO RICAN STYLE POT ROAST)
A delicious comforting dish of Carne Mechada (Puerto Rican Style Pot Roast) cooked in savory spices, yummy veggies and cooked to tender perfection. A Comfort meal at its best!
Provided by Mexican Appetizers and More
Categories Dinner
Time 1h10m
Number Of Ingredients 18
Steps:
- Rinse beef roast and gently poke a few holes into the meat with a knife.Place in instant pot.
- Put all ingredients for the marinade into a blender and blend until smooth.Pour marinade over beef. Flip over and make sure marinade gets on both sides.
- Add the sofrito, adobo seasoning, chicken bouillon powder, red wine, vinegar, water and bay leaf to pot.
- Marinade beef for 30 minutes or overnight in the refrigerator.
Nutrition Facts : ServingSize 4 g, Calories 492 kcal, Carbohydrate 15 g, Protein 46 g, Fat 27 g, SaturatedFat 12 g, Cholesterol 157 mg, Sodium 1412 mg, Fiber 3 g, Sugar 6 g
CARNE GUISADA III
The Perfect Puerto Rican Meal. Everywhere you go this is the one of the main dishes that is served. It goes very well served over steamed rice.
Provided by FIVEBRIGS
Categories World Cuisine Recipes Latin American Caribbean
Time 2h15m
Yield 4
Number Of Ingredients 9
Steps:
- In a large pot, combine tomato sauce, sofrito sauce, sazon seasoning, adobo seasoning, oregano, and salt. Simmer over medium low heat for 5 minutes. Add meat, and cook until evenly browned. Stir in just enough water to cover meat. Cover, and simmer for about 1 hour. Add potatoes, and cook for about 30 minutes or until potatoes are tender.
Nutrition Facts : Calories 676.6 calories, Carbohydrate 18.5 g, Cholesterol 155.3 mg, Fat 46.5 g, Fiber 3.3 g, Protein 44.6 g, SaturatedFat 18.6 g, Sodium 971 mg, Sugar 2.8 g
MY CLASSIC PUERTO RICAN CARNE GUISADA
This is one of Puerto Rico's favorites. My family loves it when I make this, especially my husband. I hope you enjoy it too! Because of the time it takes, this is good to make on the weekends. Buen Provecho!
Provided by Sandy
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a skillet over medium to high heat and saute meat on all sides until brown, about 10 minutes. Crush garlic with pepper and oregano in a mortar.
- Pour wine into skillet with beef. Add crushed garlic mixture, sofrito, salt, beef bouillon cube, and bay leaves; stir to combine and bring to a boil. Reduce heat to low, cover, and cook until meat is tender, about 1 hour. If meat is not tender yet, add 1/2 cup of water and continue to cook until meat can easily be pierced with a fork.
- Stir in potatoes, carrots, olives, and tomato paste. Cook on low heat until vegetables are done and sauce thickens, about 20 minutes.
Nutrition Facts : Calories 567.6 calories, Carbohydrate 33.5 g, Cholesterol 120.9 mg, Fat 22.5 g, Fiber 4.7 g, Protein 50.4 g, SaturatedFat 6.6 g, Sodium 2128.6 mg, Sugar 3.2 g
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